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Meyer Lemon Bread Loaf

I love lemon anything, and this meyer lemon bread is one of my favorite things ever! In fact, one of my favorite breakfast items is the lemon loaf from Starbucks and that’s what I had in mind when I made this. Not a copy-cat recipe, because I punched up the lemon a little with extra lemon juice and lemon zest.

Meyer lemons are thinner skinned, brighter yellow orange and slightly sweeter than standard lemons. Peak season for runs from November and runs through March. Meyer lemons are said to be a cross between a conventional lemon and a mandarin orange.

Don’t have Meyer lemons? Use regular ones. But, try to buy organic, un-waxed fruit since you will be using the zest in your bread and glaze. You could even substitute another citrus like lime, orange, sour orange or grapefruit; adjusting the sugar in the glaze as needed.

Meyer Lemon Bread

You’ll need 2-3 meyer lemons for this recipe for this Meyer lemon bread, glaze and garnish. If you can’t find meyer lemons you can always substitute traditional lemons.

In a large bowl, add the eggs, sugar, sour cream, oil and whisk vigorously until smooth and combined. Add the lemon zest, lemon juice, lemon extract and stir well to combine.
Stir in flour, baking powder and salt until just combined. It’s okay if it’s a bit lumpy. Pour batter into prepared loaf pan. Bake for 50 minutes until risen and golden brown. Allow loaf to cool in pan on top of a wire rack for at least 30 minutes before turning out onto cooling rack to finish cooling before glazing.

For the glaze: In a medium bowl combine the powdered sugar and lemon juice until smooth and combined. Adjust as needed for desired consistency and flavor. Drizzle over bread, slice and serve.

Notes: This bread freezes well if you don’t eat it right away. Slice and store in the freezer for an easy snack. If your bread starts to brown too much (with a jiggly, undone center), remove from the oven, tent with some loosely placed foil and place back in the oven for another 10 minutes.